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The technology of bread and bakery products

Puree fruit yagіdne sterilіzovane

Povidlo
According to GOST 6929-88 jam is frayed homogeneous mass without seeds, seed nests, bones, shki¬rochky. In pear jam made of pumpkin and may be the presence of solid particles of the fruit flesh. Butter, packaged in glass, tin packaging and barrels, has a dense, viscous consistency if it is from seeds of fruits, berries and mix them and pumpkin. If it is of stone fruit, it should be easy to anoint thee. In prepackaging jam in yaschykovu bottles - thick texture, with a knife cutting weight saved face. Color Jam should match the color of fruits or mixtures thereof. Taste jam-kysluvato sweet, typical fruit of which is made. Smell - characteristic aromas of fruit. Not allowed zatsukryuvannya jam and the presence of impurities. Physical and chemical properties jam following:
SR-soluble mass fraction,%, not less:
in sterilized - 61
unsterilized - 66
mass fraction,%, not more;
brine anhydride - 0,001
sodium benzoate - 0,07
sorbic acid - 0,05
mineral houses - 0,03
Masova portion of titeric acids (malic acid into the pre-medication),% - 0,2
third-party houses, manifestation of lead salts - not allowed
Puree fruit yagіdne sterilіzovane
According to the OST 18-268-76 mash is mashed mass with no peel, fibers, seeds, seeds. Puree with strawberries, blackberries, raspberries, cranberries, black currant, red currant and blueberry exception of seeds, and quince puree and pear-tverdi inclusion. Color puree and taste - characteristic of fruits and berries from which it is produced. Applesauce should have color from light yellow to cream, apricot and peach - from light yellow to orange. Non darkening of the top layer of mashed potatoes and liquid phase separation layer no thicker 5 mm. Puree comes to companies in the glass container capacity 3 and 10 l. Physical and chemical properties puree follows: mass fraction of CP by refractometer, puree,%, not less:
quince, ozhini, pears, poles, plum, peach, blackcurrant, apple apple variety - 10,0
apple of early grades - 9,0
apricots, cherries, cherries -12,0
dogwood - 13,0
brusnitsі, buyakhіv, half-houses - 7,0
porichki, agrus, cranes, raspberries, chornitsі - 7,0
mass fraction of solid mineral spikes (pisu),%, not more - 0,03
Fruit and vegetable powders
Quality powders produced from apple pomace (TS 111-4-7-82), whole apples (TU SSR 18 666-85), and and vegetable powders (TU Ukraine 18 57-92) shown in Table. 19.

                                                                                                              Table 19                          Quality apple and vegetable powders

Indicator

                                                     Powder

Since apple pomace

3 apples

3 carrots

From table beet

With cabbage

3 pumpkin

Appearance

Powdered homogeneous mass, may be the presence of lumps that break with slight pressure

Taste, smell

Pleasant inherent in the original raw dried and no signs prhirklosti pidhrilosti. Foreign flavor, odor is not allowed

Color

 From light cream to light brown.

From yellow to orange.

From crimson to dark burgundy

From white to cream

From orange zhovtohodo

Existence of mold, insects and their larvae, pupae Moisture,%, not more

 not allowed

8

8

6,0

6,0

6

6

Mass fraction of total sugars,%, not less

25

66

30

30

20

30

Mass fraction of ash insoluble in 10% -s insights acid,%, not more

0,1

0,1

0,1

0,1

0,1

0,1

Mass fraction of mineral impurities,%, not more

0,01

0,01

0,01

0,01

0,01

0,01

Mass fraction of metal magnetic impurities (particles less than 0,3 mm in greatest linear measurement),%, not more

0,0003

0,0003

0,0003

0,0003

0,0003

0,0003

Mass fraction of powder one's passing through a sieve wire mesh 3 25 number,%

 

 

97±3

97±3

97±3

97±3

 

Quality powders produced from apple pomace (TS 111-4-7-82), whole apples (TU SSR 18 666-85), and and vegetable powders (TU Ukraine 18 57-92) shown in Table. 19.

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